Recipe of Any-night-of-the-week Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers

Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers. Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers recipe. In a medium bowl, combine the tomatoes with the olive oil, vinegar, thyme, garlic, sea salt, and black pepper and toss to coat. Arrange in a single layer on the baking sheet and roast until the tomatoes are charred.

To reuse oil, cool completely, strain, and store in refrigerator for a week. Tip: The flavor of the olive oil won't stand out in this recipe, so skip the extra virgin and go for a basic one. Why should I make this poached cod with fennel, tomatoes, and olives recipe?

Hey everyone, it is John, welcome to our recipe page. Today, we’re going to make a distinctive dish, extra virgin olive oil poached cod with roasted tomatoes and fried capers. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers is something which I have loved my whole life. They are fine and they look wonderful.

Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers recipe. In a medium bowl, combine the tomatoes with the olive oil, vinegar, thyme, garlic, sea salt, and black pepper and toss to coat. Arrange in a single layer on the baking sheet and roast until the tomatoes are charred.

To get started with this recipe, we have to first prepare a few components. You can cook extra virgin olive oil poached cod with roasted tomatoes and fried capers using 14 ingredients and 0 steps. Here is how you can achieve it.

The ingredients needed to make Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers:

1. Get of For the Saffron Rice:.
2. Prepare 2 of pinches saffron threads.
3. Get 1 of tbsp Extra Virgin Olive Oil from Spain.
4. Get 1 of small yellow onion, minced (about 1/2 cup).
5. Take 2 of cups long grain white rice or basmati.
6. Prepare 3 3/4 of cups low sodium chicken stock or water.
7. Get of For the Cod:.
8. Prepare of Four 4-ounce skinless cod fillets about 3/4 – 1-inch in thickness.
9. Make ready 6 of cups Extra Virgin Olive Oil from Spain.
10. Make ready of For the Roasted Tomatoes:.
11. Take 10.5 of ounces (or 2 cups) cherry or cherub (pear) tomatoes.
12. Make ready 2 of tablespoons Extra Virgin Olive Oil from Spain.
13. Get of For the Fried Capers:.
14. Prepare 1/2 of cup capers, drained and patted dry.

Other than it being super easy and a great way for you to dabble with seafood The tomatoes, when roasted, give off an extra sweet flavour. All that combined and you get this delicious poached cod dish that I'm sure your. Add the olives and capers and cook, stirring occasionally Season both sides of the cod with salt. Gently place the cod fillets in the pan, making sure they are submerged, and poach until.

Steps to make Extra Virgin Olive Oil Poached Cod with Roasted Tomatoes and Fried Capers:

I want to make a roasted potato recipe but it calls for olive oil and all I have is extra virgin olive oil. I actually roasted some Greek potatoes the other day that called for EVOO. Most of the flavor from EVOO dissipates during the cooking process anyway, so I use a mix of EVOO and canola oil. Heat olive oil in a frying pan over medium heat. Add garlic and shallot and fry until translucent.

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